Fluffy Japanese Soufflé Pancakes

Meringue

1. In a stand mixer with a whisk attachment, combine the egg whites, sugar, and the cream tartar. Begin beating the eggs on the highest level of your stand mixer. On my Kitchenaid Pro it is level 8.
2. Beat the egg whites for approximately 3 minutes, or until you get very stiff peaks and a glossy finish.

Batter

1. While you are making the meringue, whisk the egg yolks and milk in a large mixing bowl.
2. Add the cake flour, baking powder, and salt in the mixing bowl and whisk until fully incorporated.
3. Add ¼ of the meringue into the batter and whisk until it’s fully incorporated.
4. Then add the rest of the meringue and use a spatula to carefully slice through the batter to get the spatula underneath.
5. Then gently fold turn and fold over the bottom of the batter onto the top.
6. Keep repeating this gentle slice and fold method to fully incorporate the meringue into the batter. Don’t whisk this or use harsh motions because it can deflate the meringue. See photo for final texture.
7. Preheat your pan or griddle on the lowest setting. My griddle has a temperature marker at at 150 °F, but I used an infrared thermomter on the griddle to verify it was registering between 300-350 °F average--the target you should aim for on your stove. The temperature is critical because the face of the pancake needs to brown at a slow enough rate to not burn, and so that when covered, the top/inside of the pancake cooks all the way through. If the temp is too low, it may never brown or cook to the proper internal temperature.
8. Brush some neutral cooking oil onto the griddle.
9. Using an 2.66 oz disher (#12), add a heaping scoop of batter onto the griddle.
10. Add the lid on top and cook the pancakes for 40 seconds.
11. Remove the lid, then use the same disher and scoop another heaping portion of the batter on top of each pancake. Close the lid and cook for another 2 minutes so the top of the new batter scoops can cook a bit.
12. Remove the lid and use your fish turner to gently lift the pancake bottom to see if there's a medium or golden brown color.
13. If it's ready and medium or golden brown, now brush your spatula/turner with some oil to help with the flip.
14. Lift the entire pancake with the fish turner, brush on more vegetable oil on the griddle, and then flip the pancake over onto the area you brushed with oil.
15. Close the lid and cook for another 4-5 minutes or until the pancake is slightly firm to the touch.
16. The pancakes should be done when they are slightly golden on top and bouncy. You can also use your spatula to lift the bottom of the pancake and peak if it’s golden brown at the bottom. Each pancake measured at about 160 °F in the center with an instant read thermometer when fully cooked. Serve immmediately as these can deflate rather quickly!

Whipped cream

1. In your stand mixer, combine the whipping cream and sugar and beat for about 3-5 minutes or until the cream is frothy and slightly thick.
2. Transfer your pancakes onto a plate and top with whipping cream and fruit if you prefer. Serve immediately.